FLAVOURS OF ILOILO

It was another "occasional lunch" today Sunday , as it was a post-birthdays celebration at home.  And occasions like this bring out the home-made and tested specialties and recipes.  Like these two native chicken recipes - Tinolang Manok with Sili and Malunggay Leaves and Linagpang na Manok. It pays to have free roaming chickens in the backyard for we just pluck them anytime if we feel like having Bisaya na manok dishes. While Tinolang Manok is almost a national recipe Linagpang na Manok is basically a recipe close to the hearts of the Ilonggos and other Panay natives.  It's basically grilled chicken (and tomatoes too) that has spicy and milky broth. Just saute (onions, garlic, sili), season (others add bago-ong) and add hot water (just like Linagpang na Bangus ). Finally add some milk (optional) and garnish with chives. And what's a handaan without any pancit dish? Here's Pancit Canton Guisado for everyone. Another eve...

I've been cooking this dish for the longest time but it's only now that I've known it has name. It is called TINUTUAN. A very basic vegetable dish and just like LASWA, it is very versatile with no specific ingredients. You can just throw-in what's available and sort of edible when cooked and mixed. TINUTUAN, as I always cook it, is mostly flavored by sauteed sardines. Or at times, no sauteeing is needed. Other times, canned tuna is also good. This one in particular has malunggay, papaya, sayote and patola with a can of sardines in oil. The latter's sauce type made the dish retain its original color as opposed to one that's in tomato sauce. TINUTU-AN is a perfect side dish to fried or broiled fish or meat. But on its own, it' s already a delicious and nutritious dish perfect with a plate of hot rice. What't your Tinutu-an story?

The past days of rain was the perfect time to crave for a hot bowl of soup. And it was Lomi that I was craving for. But then, all I had were mostly ingredients for Pancit Molo, so I decided to combine the specialties of Iloilo and Batangas into one, I must say delicious, noodle dish. Though, it's not really the authentic recipe for the Batangueno soup but it satisfied my lomi cravings. And it's very easy to make despite how heavy and complicated the resulting dish becomes. It's more of the fact that the noodles used are Pancit Molo wrappers and meat are the filling but you can also use dried flat noodles and plain ground meat. Check out the RECIPE .

Park Inn by Radisson proudly announces the appointment of two culinary virtuosos to spearhead its gastronomic endeavors in Bacolod and Iloilo. Chef Rufino "Fines" Dungca Jr. assumes the role of Executive Chef at Park Inn by Radisson Bacolod, while Chef Diego Trillana steps into the position of Executive Sous Chef at Park Inn by Radisson Iloilo. Chef Rufino “Fines” Dungca Executive Chef, Park Inn by Radisson Bacolod   Chef Rufino "Fines" Dungca Jr., with over two decades of culinary expertise, brings a distinguished blend of experience and innovation to his new role as Executive Chef at Park Inn by Radisson Bacolod. Renowned for his exceptional skills in pre-opening operations, Chef Fines has curated culinary delights across the globe, from luxury resorts in Abu Dhabi to esteemed hotel establishments in Manila. His most recent position, serving as the Head Chef at Jumeirah Al Wathba Desert Resort & Spa in Abu Dhabi, further solidifies his reputation as a culinary...